Baked Ribena Smiling Sesame Cookies
A nutty and savoury treat, perfect for this festive season! This Baked Ribena Smiling Sesame Cookies recipe is so addictive that you won’t be able to keep yours hands away! This recipe is shared by our home cook, Javier Tan.
  • 200g all purpose / plain flour
  • 125g granulated white sugar
  • 6g baking powder
  • 1/4tsp salt
  • 3/4tsp vanilla extractdouble the measurement if you are using vanilla essence
  • 35ml Ribena Blackcurrant Fruit Drink
  • 75g unsalted buttersoftened at room temperature
  • 1 large eggweight: 55g, room temperature
  • 150g sesame seedsmix of 75g black and 75g white (not toasted)
  • 1packet Ribena Pastillesweight: 40g, cut into quarters
Assemble for baking
  1. Preheat the oven at 180 degrees for at least 10 mins. Line the baking tray with parchment paper
  2. Portion 18g cookie dough. Roll it into a ball shape. Flatten with your palm and wrap the quartered Ribena pastille within the dough. Do not use too big a portion of Pastille!
  3. Place the cookie dough in the bowl of sesame seeds and coat is generously. Transfer to the baking tray, lining them 5cm apart. #Tips: The cookies will spread as it bakes
  4. Bake for 11 – 15 mins. It is ready when the base of the cookie is browned.
  5. Allow the cookie to cool on the tray before transferring to the wire rack. #Tips: The cookie is still soft after baking. Hence, to prevent disfiguring the cookie, it’s important to let it cool before transferring.
  6. Keep it in air-tight container once it has completely cooled down
  7. You can store them at room temperature for up to a week, but they are best consumed within 3 days.